Panera Bread Broccoli Cheddar Soup

Nutriscore Rating: 60/100

Indulge in the ultimate comfort food with this Panera Bread Broccoli Cheddar Soup recipe, a creamy and velvety classic that’s perfect for cozy nights or hearty lunches. Loaded with tender broccoli florets, sweet julienned carrots, and rich sharp cheddar cheese, this soup combines wholesome vegetables with a luxurious blend of whole milk and heavy cream for a decadent, restaurant-quality meal at home. A hint of garlic and onion adds depth, while an optional dusting of paprika elevates the flavor profile. Ready in just under an hour and ideal for six servings, this homemade broccoli cheddar soup is best enjoyed with crusty bread or in a bread bowl for that iconic Panera touch. Whether you prefer it chunky or slightly pureed, this one-pot wonder is a satisfying favorite that’s as easy to make as it is comforting to eat.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 quarter cup all-purpose flour
• 2 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 4 cups broccoli florets, chopped
• 1.5 cups carrot, julienned or shredded
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon paprika (optional)

📝 Instructions

12 steps

1. In a large pot or Dutch oven, melt the butter over medium heat.

2. Add the diced onion and sauté for about 3-4 minutes, until softened and translucent.

3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

4. Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to create a roux.

5. Gradually whisk in the chicken broth, making sure the mixture is smooth and free of lumps.

6. Pour in the milk and heavy cream, stirring to combine.

7. Bring the mixture to a gentle simmer over medium heat, then add the chopped broccoli and julienned carrots.

8. Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the vegetables are tender.

9. Using an immersion blender, puree the soup slightly to reach your desired consistency. This step is optional if you prefer a chunkier soup.

10. Stir in the shredded cheddar cheese, a handful at a time, until fully melted and incorporated.

11. Season the soup with salt, black pepper, and optional paprika, adjusting to taste.

12. Serve the soup warm with crusty bread or in a bread bowl for an authentic Panera-style experience.

Nutrition Facts

1 serving (371.9g)

Calories		468
% Daily Value*
Total Fat		36.1 g	46%
	Saturated Fat	22.7 g	113%
	Polyunsaturated Fat	0.0 g
Cholesterol		109 mg	36%
Sodium		839 mg	36%
Total Carbohydrate		19.7 g	7%
	Dietary Fiber	3.0 g	11%
	Total Sugars	7.8 g
Protein		16.0 g	32%
Vitamin D		1.3 mcg	7%
Calcium		415 mg	32%
Iron		1.5 mg	8%
Potassium		556 mg	12%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1944 cal (69.4%%)

Protein: 385 cal (13.8%%)

Carbs: 470 cal (16.8%%)